Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, mix first 7 ingredients. Press in bottom of loaf pan.
In 2-quart saucepan, heat water, milk, butter and 1/4 teaspoon salt to boiling. Remove from heat; stir in potatoes. Let stand 30 seconds. Stir in egg. Stir in broccoli and cheese. Spoon over meat shell.
Bake 30 to 35 minutes or until meat loaf is thoroughly cooked and meat thermometer inserted in center of meat reads 170°F. Let stand 5 minutes; drain liquid along edges
Ladies! Love is in the Air and Valentines Day is approaching FAST....And as you know, everything is about preparations for that special day! From Sexy morning to a romantic evening!
So lets start the preparations! Here a simple cookie with a beautiful look! Remember if you have a heart cookie cutter they will look even better!...
For the Cake:
1/2 cup butter
1 box Red Velvet Cake Mix
1 large egg
1 teaspoon vanilla extract
White Chocolate Dip:
2 bars (6 oz. each) white chocolate premium baking bars, broken into pieces
2 tablespoons vegetable shortening
Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.
Preheat oven to 350°F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4-inch thick. Place on cool baking sheets about 2 inches apart.
Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
Make dip by placing pieces of baking bar in small, DRY, microwave-safe bowl along with shortening. Microwave on 50% power for 30 seconds. Stir to blend. If needed, continue to microwave in 30-second intervals. Blend each time. Avoid overheating.
Dip each cookie into chocolate to coat half of cookie. Place on wax paper or parchment-lined sheets and refrigerate about 15 minutes or until dip is set. Store in airtight container with wax paper or parchment separating layers.